Recent Advances in Solid-State Fermentation Applications for the Food Industry

Author(s):
Maria Papagianni
Pages 2-8 (7)

Abstract:

Solid state fermentation (SSF) has been receiving increased interest during the recent years as an attractive alternative
to costly submerged fermentation (SmF) processes for specific applications relative to the food industry. Progress
in understanding of biochemical engineering aspects, new bioreactor designs and innovative applications have been
the main forces that have led to the renewed interest for a long-known and mostly neglected fermentation technique. The
present review focuses on the recent advances in SSF applications for the production of metabolites with important applications
in the food processing industry, e.g. organic acids, enzymes, flavour compounds and gums.

Keywords:

Food industry, metabolites, solid-state fermentation.

Affiliation:

Department of Hygiene and Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki 54 124, Greece